The Paleo Chef: Quick, Flavorful Paleo Meals for Eating Well

The Paleo Chef: Quick, Flavorful Paleo Meals for Eating Well


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Product Details

ISBN-13: 9781607747437
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 12/30/2014
Pages: 224
Sales rank: 842,880
Product dimensions: 7.60(w) x 9.60(h) x 1.00(d)

About the Author

PETE EVANS is an award-winning international chef, restaurateur, author, television presenter, adventure seeker, and father. Pete recently made his U.S. debut as host of The Moveable Feast on PBS. He has authored seven internationally successful cookbooks and has contributed to such publications as Fine Cooking magazine. As a graduate of New York’s Institute for Integrative Nutrition, a health coach, and an enthusiastic supporter of the Paleo movement, Pete’s mission is to revolutionize the way we eat and live. Visit

Read an Excerpt

One of my goals is to write the roast chicken bible, describing all the different ways to roast chicken, not only because I would get to taste every single version, but because I think roast chicken is the most comforting, memory-invoking dish. The recipe here is a basic, yet flavor-filled, version of a gorgeous dish my Italian friend Marina has cooked for me a few times. I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known. Bellissimo!

Roast chicken thighs with garlic, lemon & herbs
Serves 4 to 6

1⁄3 cup (80 g) duck fat, coconut oil, or ghee, melted
2 tbsp raw honey (optional)
1 tbsp dried Italian seasoning 
1 tsp paprika
1 tsp onion powder
1⁄4 tsp red pepper flakes
6 boneless, skin-on chicken thighs 
3 lemons, halved or quartered 
4 shallots, halved
2 heads garlic, halved
3 sprigs rosemary, chopped
1 tsp dried oregano
Chopped fresh herbs (such as rosemary, thyme, and/or parsley), for garnish

Preheat the oven to 400°F (200°C).

In a small bowl, whisk together the melted duck fat, honey, Italian seasoning, paprika, onion powder, red pepper flakes, and some sea salt and freshly cracked black pepper.
Place the chicken thighs in a 9 by 13-inch (23 by 33 cm) baking dish, skin side up. Pour the seasoning mixture all over the chicken, turning the pieces to coat all sides. Arrange the lemon pieces, shallots, and garlic around and under the chicken and sprinkle with the rosemary and oregano.

For the best results, cover the chicken and marinate overnight in the refrigerator. Season the chicken with salt and pepper. Roast, uncovered, for about 30 minutes, or until chicken is cooked, the skin is crispy, and the juices run clear. Garnish with additional chopped fresh herbs, if desired. 

Table of Contents

foreword introduction


basics acknowledgments index

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